Savvy with Abbie

I am a huge fan of lettuce wraps but what makes them better? When they are from Davita AKA a healthier version and they were just as amazing. I literally chowed these down and wiped my plate clean. I would definitely make these again. We did not use cucumber, we used just a few slices of red pepper, and garlic powder instead of garlic cloves. Enjoy our version below! Ingredients: 1 tbsp garlic powder A few slices of a red bell pepper, chopped into small pieces 1 pound ground beef 1 tbsp sherry cooking wine 1 tbsp reduced-sodium soy sauce 2 tsp red chili sauce 2 tsp brown sugar 1 tsp ground ginger 1 tsp sesame oil 1 cup cooked white rice Iceberg lettuce leaves Directions: In a bowl, mix the ground beef, garlic powder, sherry, soy sauce, red chili sauce, brown sugar and ginger.  Spray a skillet with PAM or cooking spray and set over medium heat. Add the beef to the skillet and break apart with a wooden spoon until cooked through - about 5-7 minutes.  Stir in sesame oil and keep warm. Ma

Holy Moly. If you want to have the most amazing lettuce wraps, you will want to try these! I could not stop eating them! I used the recipe from the back of the lettuce wraps seasoning and it worked out perfect. The only difference is I didn't use chicken but ground beef instead. And we used lean ground beef so it's kidney-friendly.  Ingredients: 1 package Lettuce Wrap Seasoning 1/4 cup water 1 tbsp soy sauce 1 1/2 tsp Monkfruit 1 pound ground beef Water chestnuts Sliced green onions 1 head iceberg lettuce Directions: In a bowl, combine seasoning, water, soy sauce, and monkfruit.  Let sit in the refrigerator for 20 minutes.  In a skillet, combine the ground beef with the seasoning mixture. Cook mixture on high for 1 minute and then turn down to medium until cooked all the way through, about 5-7 minutes. Cut a head of iceberg lettuce and tear off lettuce to use as a bowl or cup. Slice water chestnuts and green onions. Pour the meat mixture in a lettuce cup and then top with water